Cherry Chocolate Brownies

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These cherry chocolate brownies are one of those desserts I only make when I know it’s actually worth it. I’m not big on sweets, so if I’m baking, it needs to be rich, chocolatey, and satisfying enough that one piece does the job.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 279kcal

Author: Geraldine Julie

Ingredients

1 cup unsalted butter
1½ cups granulated sugar
4 large eggs
2 teaspoon vanilla extract
1 cup cocoa powder, unsweetened
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups cherries, pitted and halved
1 cup chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
Melt butter and whisk with sugar until glossy.
Add eggs and vanilla, whisking until smooth.
Sift in cocoa powder, flour, baking powder and salt. Fold gently until just combined.
Fold in half of the cherries.
Spread batter evenly in the prepared pan. Sprinkle the rest of the cherries and all the chocolate chips on top and press gently.
Bake for 32–35 minutes, until edges are set and the center is slightly fudgy.
Cool completely before slicing for clean edges.

Video

Notes

Taste & Texture

Ultra-fudgy and moist with deep chocolate flavor and juicy cherry pockets throughout.

Storage, Freezing & Reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheat: Not needed, but you can warm slightly if you like them softer.

Cooking Time and Temperature

I bake these at 350°F (175°C) for about 32–35 minutes. I usually check early because I prefer them slightly fudgy in the center.

Serving Suggestions

I usually eat these as they are, but if I want something extra, I’ll add vanilla ice cream or whipped cream.

They also go really well with coffee, especially after a meal when I just want something small.

Variations and Substitutions

You can use fresh or frozen cherries.
You can increase the chocolate chips if you want more chocolate.
Coconut oil can be used instead of butter.

Storage Tips

Let the brownies cool completely before storing.
Keep them in an airtight container in the fridge so they stay moist.
I like cutting them before freezing so I can take out one piece at a time.

Pro Tips

Don’t overmix the batter once the flour is added.
Keep an eye on the baking time to avoid drying them out.
Let them cool properly before slicing.
Use good cocoa powder; it makes a big difference.

Nutrition